Tag Archives: vegetables

Joey’s Garden Stuffed Chicken


  • 4-5 Medium Fresh Boneless Chicken Breasts
  • 2 Cloves Fresh Garlic (Minced)
  • 1/4 Cup Fresh Onion (Diced)
  • 1/2 Medium Tomato (Diced)
  • 3 Tbls Fresh Basil (Chopped Medium)
  • 8 Medium Mushrooms (Sliced Medium)
  • 1/2 Cup Fresh Spinach (Chopped Medium)
  • Pinch of Salt
  • 1/2 Tsp Andy’s Rub
  • 1/4 Tsp Fresh Ground Black Peppercorn
  • 1 Cup shredded Pepper Jack Cheese
  • 2 Tbls Olive Oil

Joey's Garden Stuffed Chicken

Joey's Garden Stuffed Chicken


Preheat oven to 350 degrees.

Make good sized opening (pocket) with sharp paring knife in the side of each chicken breast & set aside.

In medium saute’ pan place 2 Tbls olive oil and heat on medium-high heat until pan is nice & hot, saute Garlic and Onions for 3 minutes, turn heat to high and add Sliced Mushrooms, Basel, Spinach, Tomato, Salt & Ground Pepper to pan and saute until mushrooms are barely cooked firm (about 3-4 minutes), remove from heat and drain through kitchen strainer. Place drained/ cooked ingredients into medium mixing bowl, add 3/4 Cup Pepper Jack cheese and fold cheese into cooked mixture (saving 1/4 cup cheese for later). Using a tablespoon, stuff cooked ingredients into each Chicken Breast and secure chicken pocket closed with 2 toothpicks in each breast. Place stuffed breasts into foil-lined oven pan, sprinkle 1/4 Cup Pepper Jack evenly over breasts, sprinkle Andy’s Rub over all breasts and place in oven, cook for 45-50 minutes or until completely cooked. Remove toothpicks, serve hot and enjoy!

Grilled Vegetables with Andy’s Rub


  • 2 zucchini, unpeeled
  • 1 basket of button mushrooms (rinse)
  • 1/2 red onion, finely sliced
  • 1/2 basket cherry tomatoes (rinse)
  • 1 basket tri-colored peppers
  • 1 clove garlic, minced
  • Olive oil
  • Balsamic Vinegar


Wash zucchini, slice into rounds and then in half (discard ends).  Cut cherry tomatoes in half.  Cut peppers in large strips discarding seeds.

Place zucchini slices, mushrooms, sliced red onion, tomatoes, peppers and minced garlic into a glass bowl.  Mix in 1/4 cup olive oil (more if needed to coat well).  Sprinkle lightly with balsamic vinegar.  Sprinkle a generous portion of Andy’s rub into vegetables.  Mix well.  Best if left to marinate at room temperature for at 1/2 hour.

Heat grill to high.  In a grilling basket, put in vegetables with a slotted spoon.  Cook over high heat, stirring constantly.  Vegetables are best if they remain crunchy (so taste to your liking).  Just before removing, add some of the marinade to raise heat (fire) and char vegetables so they are slightly blackened.

Serve with your favorite grilled fish, meat or poultry.

Cathy D,  Alamo

Asparagus with Andy’s Rub

Aspargus with Andy's Rub
  • Snap ends off 1lb asparagus.
  • Mix ¼ cup lemon juice, 1/3 cup olive oil and 1 tbsp Andy’s Rub.
  • Pour over asparagus and mix.
  • Cook for 10 minutes in a 425° oven for al dente (longer if you like it softer).
  • When asparagus is cooked to your liking, remove from oven, sprinkle with balsamic vinegar and top with Parmesan cheese.